Sazerac

[1]

Ingredients

Several drops Herbsaint or Pernod

1 1/2 ounces whiskey or rye

1/3-ounce simple syrup

2 dashes Peychaud bitters

4 dashes Angostura bitters

Lemon twist

Directions

In a 9-ounce glass swirl a few drops Herbsaint until glass is coated; discard any extra. In a cocktail shaker combine whiskey, syrup and bitters; fill with ice cubes. Shake vigorously until chilled; strain into prepared glass. Serve garnished with lemon twist.